RestoIQ exists for one reason: restaurant owners deserve to see their money as clearly as the chain giants do.
Restaurants are among the hardest businesses on Earth to run. Margins are thin, staff turnover is high, supplier prices move constantly, and the owner is expected to be a chef, accountant, HR department, and detective all at once.
But the deepest problem is not any of those. It is the invisible leak: the roughly 7% of food spend that disappears every year into waste, theft, supplier overcharging, and underpriced menu items. The owner feels it — the numbers never quite add up, the supplier invoices keep creeping up, the walk-in fridge seems to empty faster than it should — but they can never see it, and what you cannot see, you cannot fix.
RestoIQ was born from a simple question: why do only big restaurant chains get to see their leak — while the owner of a single kitchen, who needs it most, stays in the dark?
Ten years ago, answering that question would have required an army of analysts. Today, AI can read every supplier invoice, compare every price against your agreements, learn your ordering patterns, and predict what your kitchen will actually sell next week. The technology that was once exclusive to chains is now available to everyone — and that is what RestoIQ delivers.
The founder is someone who fell in love with the restaurant world and believes that the best restaurants win on food and hospitality, not on who has the better spreadsheet. AI should handle the arithmetic. Owners should handle the craft.
Transparency is a feature. Competitors hide their pricing behind sales calls and charge thousands for setup. We publish ours: from $49/month, no setup fee, 14 days free, no credit card. If you cannot trust a company with its pricing, you shouldn't trust it with your data.
Proof over promises. Every claim on this site is either a verified industry statistic or something we will demonstrate in your own kitchen during a free trial. We will never publish fake testimonials.
WhatsApp beats email. In the markets we love — Africa, the Middle East, South Asia — business happens person to person. When you contact RestoIQ, you talk to a human, fast.
Small kitchens deserve the same tools as big ones. RestoIQ works with or without a POS system, runs on a phone, and takes 30 minutes to set up. No consultants. No hardware. No excuses.
RestoIQ is young and growing fast, and its first hundred restaurants matter more than its next thousand. If you run a kitchen — in Dubai, Nairobi, Lagos, Doha, Manila, or anywhere else — and you are tired of numbers that don't add up, start a free trial. The founder reads every message personally.